I took a brisket out to thaw just this morning thats destined for the weber.

I love smoking on my regular Weber Kettle, and did a 7 lbs brisket last week. After 3 hours of smoke, wrapped it in tin foil and back on the Weber and let it ride another 3ish hours until the coals burnt out and was time to eat. One of the most tender things I’ve smoked.

nice write up. As Mookie states i usually wrap my water bowl in foil. this prevents the yucky and difficult cleanup

Ive also done as Denny states – smoked on my weber for a few hours to give it that smokey flavor then finish in the oven. ive made good food that way but its not as much fun drinking beer in a lawn chair next to the oven.

To…[Read more]

When you wrap in foil, preheat your kitchen oven and finish it off in it!

You will not gain any more benefit any more smoke flavor in the Weber, your foil seals out that.Low and slow may be obtained from your oven at 225 degrees.

If you use butcher paper or even nowrap there is still no advantage to the Weber over the oven. BBQ chefs state that…[Read more]

My least favorite part of the WSM was that the water bowl would collect all of the rendered fat from the cook. Which was gross and difficult to get rid of with pets around the house.
I now use a pizza tin that fits over the bowl and collects everything.

I usually keep a tin basket on the lower rack to collect drippings and then use that when it…[Read more]